Let us try to answer your question with a question….The coffee bean comes from a berry… so why should it taste like mud? Many of the “bitter” flavors associated with coffee are a result of high temperature extraction. Thus, in order to eliminate the bitterness, you “cold brew” your coffee over the course of a longer period of time (Think hours and days versus seconds and minutes).

Cold brewing extracts all the good stuff (flavor, aroma, caffeine) and leaves all the bad stuff out (acidity, bitterness). It is well-balanced, fruity, and notably smooth. It can be thrown into a nicely crafted cocktail (recipes to come) and can be consumed iced (duh)  or warmed (if that’s your thing). One more thing (we like parenthesis…)…